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Nigella Lawson

Potato cakes with smoked salmon


Ingredients

For the potato cakes

  • 3 free range eggs
  • 125 ml whole milk
  • 2 spring onions finely sliced
  • 2 tablespoons olive oil
  • 60 g instant mashed potato mix
  • 40 g plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon lemon juice

For the topping

Method

For the potato cakes

  1. In a jug, whisk the eggs, milk, finely sliced spring onions and olive oil together.
  2. Stir in the instant mashed potato mix, plain flour, baking powder and the lemon juice.
  3. Heat a flat griddle and drop tablespoon-sized dollops of the mixture onto the hot griddle.
  4. Cook for about 30 seconds a side, or until golden-brown and firm enough at the sides to flip.

For the topping

  1. Once you have made the pancakes, mix the sour cream and horseradish cream together. Add a dollop of the horseradish cream on top of each pancake once they've cooled a little. Tear off strips of smoked salmon and arrange the small slices on each pancake.
  2. Decorate each salmon-topped pancake with a tiny feather of dill.
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Notes & Tips

Recipe taken from Nigella's book, "Nigella Express" For more recipes, please visit the BBC website: www.bbc.co.uk/food

Recipe Rating

3

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